Ingredients
- 1 pound firm white mushrooms, cleaned
- 1 medium lemon
- 1 tablespoon unsalted butter
- 2 tablespoons minced shallots
- 1/4 teaspoon dried thyme
- 1/2 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 cups heavy cream
- 1 1/2 cups chicken stock
- 1 teaspoon cornstarch, dissolved in 1 tablespoon of water
- 1 tablespoon minced parsley
Directions
Sprinkle the mushrooms with lemon juice. In a food processor, coarsely chop them.
Melt the butter in a heavy saucepan and lightly saute the shallots. Add the mushrooms, thyme, and bay leaf and saute over moderate heat for 10 minutes, or until the liquid disappears. Add the salt, pepper, cream, and chicken stock and bring to a boil. Reduce the heat and simmer for 20 minutes.
Add the cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly. Correct seasoning to taste.
Serve in warm bowls. Sprinkle with minced parsley.
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By d3uni_5581710
Sharon, MA
on March 25, 2013
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Great soup, used 1.5 lbs of mushrooms, and added a dash of cream sherry....delicious!
By loveinthehome
on February 08, 2013
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Fabulous! My husband is a mushroom soup lover, and this is the best! Hints: Don't leave out the lemon juice. Modifications: added 1/3 c. white wine after mushroom liquid evaporated & cooked for 1 minute; used combination chicken and mushroom soup base for broth; used 1/2 lb. snowcaps and 1/2 lb. baby bellas; green onions for shallots; bit more cornstarch. Wonderful! Even our "mushroom hater" couldn't help eating a bowl!
By mbr101
roseville, CA
on January 30, 2013
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Reason for 4 star vs. 5...
As always, I made few changes: Recipe was almost tripled since I had cremini & white shrooms from Costo. Sub'ed 2 Leeks & 1 red onion for shallot. Sauteed them along w/3 cloves of garlic in garlic infused oil until almost caramelized, then added sliced shrooms. Cooked til moister was evaporated. In went thyme & 2 bay leaves. Stir. Sub’ed flour for cornstarch... Cooked off the flour then poured in veggie stock. Brought to simmer & seasoned. Tasted it buuut it simply lacked flavor... so I added cream. Brought to simmer & yet it lacked s/thing... This is why I gave it 4 stars of 5... it needed wine. Added about 1/2 to 3/4 c. white wine & brought it to boil. Tasted it again & it hit the spot!!! I pulled out the bay leaves & s/shrooms to set aside, then pulsed the soup w/hand held blender. Added few pinches of sea salt in the end & stirred... it soooo yummy!!! Served it w/croutons... sooo heart warming & soul satisfying!!! This one's a keeper!!!
Read all 56 reviews